Multi-grain Loaf

While doing my grocery shopping at the supermarket, I chance upon a shelf packed with different types of premix flour for baking cakes and bread. Out of curiosity, I picked up a pack of mult-grain bread premix and studied the instructions on the back of the package. I was immediately sold by how easy and convenient this bread can be made with a bread machine. All you need to do is to add water, honey, yeast and the pre-mix flour into the bread machine, in 3 hours you can get a fresh loaf of nutritious bread packed with wheat germ and grains such as rye seeds, sunflower seeds, linseed and sesame seeds.

I wasted no time in trying out this premix flour. Instead of using the bread machine to do the work, I decided to make the bread by hand. First of all, it was a great morning, I felt energetic enough to work on my muscles and I always enjoy the therapeutic activity of sinking my fingers into a nice soft dough. I expected the weather to be sunny for the rest of the day, so it would be good to proof the dough under room temperature. Furthermore, without using the bread machine to bake the loaf, I have control over the final shape of the finished loaf.


I used only half the portion as we would have a problem finishing a bigger loaf before the bread turns stale. Contrary to what I have expected, the dough was not as dry as those European breads, such as a pizza dough. It took me longer to knead the dough. For the first 10 minutes or so, the dough was rather sticky, I refrained from adding any extra flour, fearing that it would affect the texture of the finished loaf. A dough scraper is a very handy tool when it comes to scrapping up the sticky mess from the table top. I worked hard on the dough for another 10 more minutes...stretching, folding, make a quarter turn, stretch again, fold again, turn again... repeating the same actions over and over again.

To my relief the dough became smoother and my hands slowly came clean from all those sticky mess. At that stage, the dough was still not fully developed, it was not elastic enough as it tore off easily when I try to pull it apart. I continued to knead the dough, working hard to develop the gluten in the flour, repeating the same actions as above. Once it no longer stuck to my table top, occasionally, I would lift up the dough, give it a flip and slab it hard on the table. It gives me sheer pleasure just to do that...maybe that's the most therapeutic part of kneading a dough, this exercise would certainly help to release any stress and strains in your mind.

After 30 minutes of kneading (the maximum time limit I set for myself for kneading Any bread dough), I was finally satisfied with the result. I left the dough to rise, and walk-through the same bread making rituals of knocking down the dough, shape and let it rest for 10 minutes before shaping it again and left if for the final proof before baking* it in my oven.


I shaped the dough into a longish loaf, and just before baking, I sprinkled some extra wholemeal flour (not included in the premix) on the crust, to give it a rustic appearance.


The bread crumbs were soft and not dense or chewy. I find that it tasted best, lightly toasted, before spreading generously with butter and kaya. Even my kids who hardly eat any whole grain breads didn't whine about it.


Although I am guilty of cooking off-the-shelf, I don't advocate to using any ready mix cake flour (the only exception is Betty Crocky's brownies premix), it is always better to bake from scratch. However, I think it does make sense to me, to use one of these multi-grain bread premix as I don't have to buy different types of grains and seeds separately, and saved the trouble of using them before they turn rancid. The downside of this premix is that there are other undesirable ingredients such as vegetable shortening, emulsifier (wonder what on earth that is?) included. In any case, I do belief as long as we cultivate the habit of eating everything in moderation, once in a while, out of convenience, I would rely on ready mix and off-the shelf food.

(*Note: I baked the loaf at 180 ~ 190 degC for about 25~30mins.)

Afternote: It was only after posting this up that I remembered I have posted a video clip of my younger boy kneading away about a year ago. It brings a smile to my face to watch the clip again...the way he tried to stretch and push the dough, and I love those ten little fingers. I am posting the clip here again if you have not seen it before. Do note that this is NOT a demo on how to go about kneading a dough ;)